Crispy Pork Belly with Cowboy Candy

[BosqueSmoke]

I ran into Albertsons yesterday morning to grab some allergy meds and stumbled upon this skin on pork belly. I've watched a ton of crispy pork belly videos and figured I'd give it a shot.

Heath Riles Garlic Jalapeno and Killer Hogs Hot BBQ for the meat side.

I don't own a Jaccard, so I just pierced the skin with the tip of my knife, covered it in salt, and called it good. I should have let it dry out overnight, but it was Sunday, and time didn't allow it.

On the Camp Chef at 225.

A few hours later.

Around 165ish, I brushed all the salt off and cranked up the temperature to about 400.

About two hours later.

Money shot. Covered with 50/50 of Killer Hogs BBQ and Vinegar Sauce and some Cowboy Candy.

I'm pretty happy with the results, considering it was not planned out. The skin was pretty crispy, but it could have been better. Next time, I will definitely allow time for the skin to dry out overnight. I will probably make another one this weekend for my son's birthday party.

Have a great week everyone.

 

[jcam222]

Man that is right up my alley!! Nice work

 

[Winterrider]

Since when are the meds by the meat dept ?

 

[chilerelleno]

Looks scrumptious

The smoker never quite gets it for me, two methods I use to finish crackling belly,
475°-500° oven
Or
Ladle hot oil over it

 

[BosqueSmoke]

Since when are the meds by the meat dept ?

The pharmacists and meat cutters don't work behind the same counter at your local grocery store? Strange.

 

[chef k-dude]

Never done a pork belly but y'all are making me want to. That last pic should make the spinner IMHO.

What are we seeing there? Are those jalapenos?

 

[fxsales1959]

I ran into Albertsons yesterday morning to grab some allergy meds and stumbled upon this skin on pork belly. I've watched a ton of crispy pork belly videos and figured I'd give it a shot.

Heath Riles Garlic Jalapeno and Killer Hogs Hot BBQ for the meat side.
View attachment 704011

I don't own a Jaccard, so I just pierced the skin with the tip of my knife, covered it in salt, and called it good. I should have let it dry out overnight, but it was Sunday, and time didn't allow it.
View attachment 704012

On the Camp Chef at 225.
View attachment 704013

A few hours later.
View attachment 704014

Around 165ish, I brushed all the salt off and cranked up the temperature to about 400.
View attachment 704015

About two hours later.
View attachment 704016

Money shot. Covered with 50/50 of Killer Hogs BBQ and Vinegar Sauce and some Cowboy Candy.
View attachment 704017

I'm pretty happy with the results, considering it was not planned out. The skin was pretty crispy, but it could have been better. Next time, I will definitely allow time for the skin to dry out overnight. I will probably make another one this weekend for my son's birthday party.

Have a great week everyone.

good stuff!. Mama made a big jug of cowby candy now we have it (them) on about everything.
I'd slide in for a plate of that.

 

[BosqueSmoke]

Looks scrumptious

The smoker never quite gets it for me, two methods I use to finish crackling belly,
475°-500° oven
Or
Ladle hot oil over it

Great ideas, my wife suggested to toss it in the oven with the broiler next time.

 

[BosqueSmoke]

Never done a pork belly but y'all are making me want to. That last pic should make the spinner IMHO.

What are we seeing there? Are those jalapenos?

I appreciate the kind words! And yes, you’re looking at jalapeños that taste like candy. I got them from a street market vendor in Ruidoso, NM, but I’d like to make my own sometime.

 

[nlife]

I love crispy pork belly! It takes a bit of practice to get the skin just right. I've tried leaving the salt on the skin during cooking, but everyone found it too salty. Now I poke it full of holes, rub a good amount of salt on it and leave it sit for 20-30 minutes before scraping it off. Once the salt is gone, I put a tsp or so of rice wine vinegar on it before it goes into the fridge for 24-36 hours. You can see when the skin is good and dry. Seems like the skin bubbles better after it's been dried.

If you put it under the broiler after cooking it, make sure you watch it since it can go from everything is looking good, to WAY over done in no time.

 

[BosqueSmoke]

I love crispy pork belly! It takes a bit of practice to get the skin just right. I've tried leaving the salt on the skin during cooking, but everyone found it too salty. Now I poke it full of holes, rub a good amount of salt on it and leave it sit for 20-30 minutes before scraping it off. Once the salt is gone, I put a tsp or so of rice wine vinegar on it before it goes into the fridge for 24-36 hours. You can see when the skin is good and dry. Seems like the skin bubbles better after it's been dried.

If you put it under the broiler after cooking it, make sure you watch it since it can go from everything is looking good, to WAY over done in no time.

View attachment 704026

That skin looks on point! I will try this method next time, thanks!

 

[JLinza]

Looks right dandy from here

 

[nlife]

That skin looks on point! I will try this method next time, thanks!

Thank you sir!

I had to watch a bunch of youtube videos to figure out how to get it like that.

The first time I tried making it at home, I had failed miserably and the family wouldn't eat more than a bite or two since it was a salt lick. To add insult to injury, I had some when I was travelling for work and thought, this is SO good! Man I REALLY messed that up when I made it!

After watching a ton of videos on how to do it, I stumbled on
THIS video and followed her technique for the cooking and drying portion. I also came across THIS video and loosely followed his prep method for salt and vinegar. I also use his recipe of five spice, garlic powder, black pepper, white pepper, and salt for the meat side. Granted, that's for a crispy Chinese pork belly and it never sees smoke so I've never posted it here. The technique still applies though.

I've never tried ladling hot oil over the skin like chilerelleno mentioned, but I have seen it done.

 

[BosqueSmoke]

Looks right dandy from here

Thanks!

 

[BosqueSmoke]

Thank you sir!

I had to watch a bunch of youtube videos to figure out how to get it like that.

The first time I tried making it at home, I had failed miserably and the family wouldn't eat more than a bite or two since it was a salt lick. To add insult to injury, I had some when I was travelling for work and thought, this is SO good! Man I REALLY messed that up when I made it!

After watching a ton of videos on how to do it, I stumbled on
THIS video and followed her technique for the cooking and drying portion. I also came across THIS video and loosely followed his prep method for salt and vinegar. I also use his recipe of five spice, garlic powder, black pepper, white pepper, and salt for the meat side. Granted, that's for a crispy Chinese pork belly and it never sees smoke so I've never posted it here. The technique still applies though.

I've never tried ladling hot oil over the skin like chilerelleno mentioned, but I have seen it done.

I’ll be sure to checkout the videos, thank you.

 

[Hockeydudde]

This looks awesome!
I've been wanting to do skin on pork belly. Does Albertsons usually carry them?
I've never seen one. I bet I could get one at Kelly's, but probably for >$10/lb...

 

[BosqueSmoke]

This looks awesome!
I've been wanting to do skin on pork belly. Does Albertsons usually carry them?
I've never seen one. I bet I could get one at Kelly's, but probably for >$10/lb...

I’m not sure but I definitely never noticed them there before. To be honest though, I used to buy them regularly from Costco (without skin)but we switched to Sam’s permanently so I haven’t done a pork belly for at least a year and kind of forgot about em. I believe I paid about $21 for it and wasn’t very big, I don’t recall the price per pound. I’m gonna grab another for my sons birthday party and I’ll let you know.

 

[Central PA Cowboy]

You get my OTBS vote. Well done good fella!

 

[Redicans]

Damn that looks good!!!

 

[912smoker]

Sure looks great and I know the taste was amazing! Nice plate shot too!

Keith